Spring Detox Chicken Salad (Printable)

Fresh mixed greens with cucumber, radish, and grilled chicken in bright lemon vinaigrette

# Required Ingredients:

→ Salad Components

01 - 4 cups mixed salad greens (arugula, spinach, romaine)
02 - 1 large cucumber, thinly sliced
03 - 6 radishes, thinly sliced
04 - 2 grilled chicken breasts (approximately 10.5 ounces total), sliced
05 - 1 small avocado, sliced

→ Lemon Vinaigrette

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1 small garlic clove, minced
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until fully emulsified. Set aside at room temperature.
02 - Season chicken breasts generously with salt and pepper. Grill over medium-high heat for 5 to 6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly against the grain.
03 - Combine mixed greens, cucumber slices, radish slices, and avocado in a large salad bowl. Arrange evenly to create a balanced foundation.
04 - Place sliced grilled chicken atop the salad. Drizzle with lemon vinaigrette and toss gently using salad servers to coat all ingredients evenly without damaging delicate greens.
05 - Portion into serving bowls immediately. Garnish with additional fresh lemon slices if desired. Serve at once while chicken remains slightly warm and greens are crisp.

# Expert Advice:

01 -
  • The contrast between warm grilled chicken and cool crisp vegetables makes every bite interesting
  • You can throw it together in under thirty minutes on busy weeknights
02 -
  • Slice the radishes as thinly as possible ideally with a mandoline so they add crunch without being overwhelming
  • Let the vinaigrette sit for at least 10 minutes before dressing to let the garlic mellow out slightly
03 -
  • Dry your greens thoroughly after washing so the dressing actually coats the leaves instead of sliding off
  • Warm the chicken slightly in the microwave for 30 seconds if it has been refrigerated before assembling
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